Description
Ingredients
- 2 each boneless chicken breast, hav
- 4 tsp low fat margarine
- 1/8 tsp garlic powder
- 1/8 tsp dried leaf thyme
- 1/8 tsp lemon pepper
- 1/2 tsp minced chives
- 1 tbsp chopped fresh parsley
- 1 tbsp all purpose flour
- 4 oz mushrooms, sliced
- 4 oz pearl onions
- 1/4 cup white wine
Directions
Preheat oven to 350°F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, fat: 5g